Pork saltimbocca
Saltimbocca is Italian for ‘jumps in the mouth’. Veal is the usual ingredient, but you can also make it using chicken or pork, as we have here. The slices of ham help to keep the pork from drying out.
- 100g piece pork tenderloin
- 2-3 pieces parma ham
- 4-6 sage leaves
- olive oil
- butter
- 3 tbsp Marsala
- 50g cooked orzoto serve
Nutrition: per serving
- kcal334
- fat15.3g
- saturates5.8g
- carbs6.5g
- protein30.6g
- salt2.1g
Method
step 1
Cut the pork into 1cm-thick slices, put them between 2 pieces of baking paper and them beat them thinner with a rolling pin or the base of a pan. Pull the Parma ham into pieces big enough to fit over the pork, lay one on each and put a sage leaf on top, then pin them together with a cocktail stick.
step 2
Heat some oil and a knob of butter in a pan, add the veal pieces, sage-side down, and cook for 2 minutes, then turn them over and cook for another minute. Add the marsala and bubble the alcohol off for a few minutes. Serve with the orzo, using the sauce to dress the pasta.